Late summer tomato tart


  • 350 g mixe, ripe tomatoes, sliced
  • sea salt
  • freshly ground black pepper
  • 2 free-range eggs
  • 400 ml double cream
  • 150 g mature Cheddar cheese, grated
  • 40 g butter, melted
  • + 3 more ingredients
    • 200 g ready-made filo pastry
    • 1 small bunch fresh marjoram or oregano
    • olive oil

Preheat the oven to 180°C/350°F/gas mark 4. Place the sliced tomatoes in a colander and sprinkle them with salt and pepper. Adding salt to them will bring out their flavour and also reduce the amount of moisture that seeps into the tart. Leave the colander over a bowl or in a sink while you get o...

View full recipe at SpringPad


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